Tuesday, April 21, 2015

Hi Guys!
I do not know about you but this weekend was full of rain in my state of Florida. We have been needing rain for some time, so it was a good change from the hot spring we have been having. As a direct effect any outdoor activities had to be cancelled leaving me to do what I love... cook. Side note, isn't it ironic how the weather change can effect your mood? It is important to remember that you have a choice in how you feel, you can choose to be sad & depressed or happy and carefree trusting that God has you in His river of protection & direction :).

Back to the topic at hand, I purchased these flounder fillets about a week ago and had not had the opportune time to use it till now, so I made Angel Hair Pasta with Flounder topped with Spiced Cabbage. It came out very vibrant, colorful and with great flavor.

The recipe goes as follows:FlounderIngredients:

3-5oz Portions of Flounder Fillets (deboned)

Salt & Pepper

1 Garlic Smashed

1 Tbsp. Old Bay Seasoning

1 Lemon Juiced

1/2 Tbsp. oil

1 Cup Flour

1 Tbsp. Garlic powder

3 Tbsp. Extra Virgin Olive Oil

Directions:
Add flounder, salt & pepper, garlic, old bay, lemon and oil to a bowl and let sit in the fridge for 15 minutes. On a plate add flour, salt, pepper and garlic, mix, remove flounder from bowl, lightly coat with flour mixture and in a hot skillet add oil, then sear eat side 2-3 minutes on each side. Place on paper towel and sprinkle a little salt on top.

Directions:
Cook pasta as directed on package, salt the water like the sea. Remove pasta from boiling water when al dente, then place on the side. In the pan you seared the flounder add garlic and flour to left over oil (about a tablespoon of oil should be there) and mix with wooden spoon till sticky add the stock and turn heat to a medium. Stir till a creamy sauce has been made. Toss pasta back in, add tomatoes and peppers toss till everything is fairly coated. Proceed to plate your food.

On a plate add pasta in a twirled motion, place flounder fillets and top with Spiced Cabbage or any spiced peppers that you may want add fresh chopped oregano at the end and enjoy.

Monday, April 13, 2015

Hello Guys!
Long time no see! I got distracted with work, school and life but now I'm back and ready to share and post. I hope your ready because I sure am!

This week I decided to relinquish the details to a Chickpea Sandwich with Cabbage and Carrot Relish. I actually forgot that I made this until I was looking through my phone and saw that I had this picture. It was from the Daniel Fast and was extremely tastey and healthy. However since the fast is over I tweaked the recipe so that the relish is a little sweeter.

The recipe goes as follows:Chickpea Sandwich
Ingredients:

1 Can of Chickpeas

1/4c of Extra Virgin Olive Oil

1tbs Cumin

1tsp Cayenne Pepper

1/2 tsp Garam Masala

1/2 Lemon Juiced

Salt & Pepper

1/2c of Grape Tomatoes

1/2c Diced Onions

1 Avocado Sliced (For the end)

1 Sliced Green Onion (For the end)

Directions:
In a bowl add all ingredients except for green onion. and let sit for about 10-15 minutes. Afterwards heat up a sauté pan and toss in all contents of the bowl. Sauté the mix for about 7 minutes then turn off heat.

Cabbage and Carrot Relish
Ingredients:

1 Bag of Cabbage and Carrots

2oz of Cilantro Chopped Finely

1 Lemon Juiced & Zest

2oz Honey

1/4c Extra Virgin Olive Oil

Salt & Pepper

Bowl

Wisk

Directions:
In a bowl pour in honey, lemon juice, cilantro, and slowly drizzle in oil and whisk. When the consistency is smooth and even, about 3 minutes toss in cabbage and lemon zest.

On a whole wheat flat bread or tortilla wrap place sliced avocados, Chickpea mixture topped with green onion then Cabbage and Carrot Relish if desired or eat it as a salad on the side.